potée
Sign in to saveA potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which choucroute is the most characteristic.
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A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which choucroute is the most characteristic.
A potée is an ancient and popular dish which is found in many local variations throughout Europe and which bears many different names (such as hochepot). It is similar to garbure and pot-au-feu.
Excerpted from Wikipedia’s “potée” article, available under the CC BY-SA 4.0 licence.